Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
RECIPES | Cookies, Bars & Brownies
Mocha Cookies
Like any good mocha, this cookie combines a generous dose of chocolate with a blast of espresso. When you’re looking for an afternoon pick-me-up, this is a perfect option. To add another hit of flavor, chop up chunks of dark chocolate and stir them into the cookie dough just before baking. You can find espresso powder at most gourmet food stores or you can purchase it online.
- Difficulty
- 2/3
- Yield
- 28 2.5-inch cookies
Ingredients
- 1 ¾ cups [255 g]Guittard Semisweet or Bittersweet Chocolate Baking Wafers
- 1 cup [120 g]All‑purpose flour
- ¼ cup [20 g]Guittard Cocoa Rouge (Dutch‑processed unsweetened cocoa powder)
- 2 tspBaking powder
- ¼ tspSalt
- 1 ½ tspEspresso powder
- ½ cup [110 g]Unsalted butter, at room temperature
- 1 cup [200 g]Sugar
- 2 largeEggs
- 1 tspVanilla extract
Method
- 1
Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.
- 2
Melt the chocolate wafers using a hot water bath or the microwave oven (see Note: Melting Chocolate). Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool.
- 3
In a small bowl, combine the flour, cocoa powder, baking powder, salt, and espresso powder. Set aside.
- 4
In a large bowl, with a hand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time; add the vanilla; and beat until smooth. Stir in the cooled melted chocolate until well combined. Gradually stir in the flour mixture until combined. Drop the dough by rounded teaspoonful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.
- 5
Bake for 7 to 9 minutes, until the sides are slightly cracked and the centers are still unset and gooey. Cool the cookies on the baking sheets for about 3 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
Shop the Recipe and More
Shop the Recipe and More
Join Our Newsletter
Stay up-to-date with new product releases, Guittard updates and receive 15% OFF on your first order. No Spam, I promise.